Friday, March 21, 2008

So rich, no dairy!

For dinner this week, we threw off our dairy shackles and went sans butter into the kitchen, not a huge ascetic movement I know, but we've been using a lot of butter lately and it was refreshing to remind ourselves of the richness and cleanliness of olive oil. The entree was baked cod, first slathered with young olive oil and then breaded with a panko, dill, sea salt mixture. Baked to a perfect flaky texture the cod's delicate herby crust paired wonderfully with Springy baby peas cooked with olive oil, mint, and onions. And because we've been eating so many biscuits lately, this time with asiago cheese baked in, we had another vegetable to ease our consciences; asparagus sauteed in olive oil and finished with lemon and salt. A simple supper, yes but a fabulous reminder that Spring is on the way and the days of beef stew and dark beers are melting away. Soon it will be all sun, salads, avocados, fish tacos, vino verde, and cookouts galore. So, put on Joao Gilberto while you cook, try to ignore the snow and have fun with this taste of Spring.




The cod was the star of the evening so here is the recipe, but the peas can be found in the link above.

Four pieces of wild caught cod
1 cup or more or Panko (depends on how much breading you like)
2 tbs of dried dill
4 pinches of sea salt
olive oil

a large shallow bowl
a large plate
glass casserole dish

Preheat the oven to 350 degrees
mix the panko, dill, and sea salt into a large shallow bowl
pour olive oil into a large plate

take each piece of cod and dip it into the olive oil then into the panko mixture
try to coat all sides evenly

place in the glass casserole dish

bake for about 30 min until flaky when pierced with a fork

Enjoy! Thanks for the idea Sabrina!

2 comments:

Anonymous said...

I am especially fond of how the panko-coated fish is baked, not fried, and the crumbs retain their exquisite buttery distinction.

JennDZ - The Leftover Queen said...

That is a lovely spring menu. I really love all the green on that plate! Beautiful and healthy!

Welcome to The Foodie Blogroll! :)